Name: Apple Pudding Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 2 tsp cornstarch; 1 cup (250 ml) apple juice; 1 cup (250 ml) maple syrup; 1 cup (250 ml) 35% cream; 2 cups (220 g) peeled, cored, and diced apples (Spartan or Empire); 1 1/4 cups (190 g) unbleached all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 cup (55 g) unsalted butter, softened; 1/2 cup (105 g) sugar; 1 egg; 1/2 cup (125 ml) apple juice

Preparation

Apple Syrup

In a saucepan, off the heat, combine cornstarch, juice, maple syrup and cream with a whisk. Add apples and bring to a boil. Pour into an 8-inch (20 cm) square baking dish or an 8-cup (2 litre) soufflé dish.

Cake

With the rack in the middle position, preheat the oven to 350°F (180°C).
In a bowl, combine flour, baking powder and baking soda.
In another bowl, cream butter and sugar with an electric mixer. Add egg and beat until smooth. At low speed, add dry ingredients alternately with apple juice. With an ice cream scoop or large spoon, scoop batter over hot syrup.
Place the dish on a baking sheet. Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm or cold.